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Samosa, an Indian deep-fried pastry, traditionally contains either meat or vegetable filling. This is an easy samosa recipe with spiced potato filling, accompanied by detailed, step-by-step instructions on folding the samosas.
Samosa is a delicious and mouthwatering Indian food made with a savory filling. The fillings can be chicken, beef, potatoes (aloo in Hindi), or vegetable. It’s a popular pastry in India, sold by street food vendors. The filling is wrapped using samosa wrappers into triangle cone shapes, which are then deep-fried to golden perfection. Sometimes, they are made into a roll, just like spring rolls.
I love samosas, especially potato samosas at Indian buffet restaurants in the US! I usually load up my plate with them, sinking my teeth into thee crispy pastry. They’re just so delicious!
This simple and easy samosa recipe is tried and tested, just like my naan bread recipe, producing crispy potato samosas that you just can’t stop eating!
Samosa Filling
This homemade samosas filling is made of the following ingredients: potatoes (aloo), green peas, onions, and spices. The best filling has the perfect balance of flavor and texture. The potatoes and peas shouldn’t be too mushy or chunky. The aromatic spices should elevate the flavor without overpowering. The filling should never be too spicy.
Simply put, the filling is the soul of this samosa recipe, and it should have the right texture and a good balance of spicy and savory note.
Samosa Dough And Samosa Wrapper
Traditional samosa dough is made with maida flour, a type of flour available in India. You can use all-purpose flour as a substitute. Other ingredients of the dough include butter or ghee, salt, water, and carom seeds or ajwain.
I usually use frozen spring roll wrappers to save time. After deep-frying, you get crispy Indian samosas.
Ingredients
Below is the list of what goes inside these crispy pastries:
- potatoes – I recommend Russet potatoes for its light and fluffy and slightly chewy texture.
- small onion
- green peas
- curry powder
- chili powder
- spring roll wrappers – you can find frozen wrappers at Asian stores. There are two types: 4×4-inch (10×10-cm) or 8×8-inch (20×20-cm). You can use either of them, but I prefer the larger ones for wrapping samosas.
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1: Potato samosas. Boil the potatoes for 10 minutes or until they are completely cooked through. Drain and let them cool. Peel off the potato skin, then break and mash the potatoes using the back of a spoon.
Step 2: Samosa filling. Heat up a skillet and add the oil. Sauté the onion until aromatic before adding the potatoes and green peas, along with curry powder, chili powder, sugar, and salt. Cook for a few minutes. Remove from the skillet and let it cool.
Step 3: Wrapping samosas. Scoop 1 heaping teaspoon of the filling and place it at the top center part of a piece of wrapper. Brush the outer edges of the wrapper with egg white, then fold and form the samosa into a triangle. Pinch the edges and all corners to make sure they are sealed tight and there is no leakage. Repeat the same until the filling is used up.
Step 4: Frying samosas. Deep-fry the samosas at 350°F (176°C) until they turn golden brown. Remove them from the oil using a strainer or slotted spoon, and transfer them to a plate lined with paper towels to absorb excess oil. Serve warm.
Frequently Asked Questions
To wrap samosas into a triangular shape using spring roll wrappers, begin by spooning a teaspoon of the filling and positioning it at the top center of a wrapper.
Next, brush the outer edges of the wrapper with egg white, then fold and form the shape into a triangle. Pinch the edges and all corners to ensure it’s sealed tightly and there is no leakage. Watch my video in the recipe card for reference.
Samosas are a healthy appetizer or party food, with only 94 calories! Even though they are deep-fried, you can ensure they are not soaked in oil by draining the excess oil on paper towels after deep-frying.
They are usually served with a healthy dipping sauce (green chutney) made of cilantro, mint, garlic, jalapeno, yogurt, and lime juice. For me, I love eating them as a plain appetizer without any dipping sauce. They are delicious without the extra calories.
What To Serve With This Recipe
Serve this dish with Mango Chutney as a dip. For a complete Indian meal at home, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Samosa Recipe
Ingredients
- 1/2 lb (250g) potatoes, peeled
- 2 tablespoons oil
- 1/4 small onion, diced
- 1/4 cup green peas, smashed
- 1 tablespoon curry powder
- 1/2 teaspoon chili powder
- 1 teaspoon sugar
- salt , to taste
- 1 egg white
- spring roll wrappers, cut into 3 equal-sized rectangle pieces
- oil , for deep-frying
Instructions
- Potato samosas. Boil the potatoes for 10 minutes or until they are completely cooked through. Drain and let them cool. Peel off the potato skin, then break and mash the potatoes using the back of a spoon.
- Samosas filling. Heat up a skillet and add the oil. Sauté the onion until aromatic before adding the potatoes and green peas, along with curry powder, chili powder, sugar, and salt. Cook for a few minutes. Remove from the skillet and let it cool.
- Wrapping samosas. Scoop 1 heaping teaspoon of the filling and place it at the top center part of a piece of wrapper. Brush the outer edges of the wrapper with egg white, then fold and form the samosa into a triangle. Pinch the edges and all corners to make sure they are sealed tight and there is no leakage. Repeat the same until the filling is used up.
- Frying samosas. Deep-fry the samosas at 350°F (176°C) until they turn golden brown. Remove them from the oil using a strainer or slotted spoon, and transfer them to a plate lined with paper towels to absorb excess oil. Serve warm.
Video
Notes
- I recommend Russet potatoes for its light, fluffy, and slightly chewy texture.
- Buy 8×8-inch (20×20-cm) frozen spring roll wrappers.
- Thaw the wrappers to room temperature before working on the recipe.
- Cover the wrappers with a damp towels to prevent them from drying out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Samosa preparation was explained in very simple and easy manner; making one to go for preparation straight away.
Perfect shapes of samosas. They look awesome.
Plain water works well instead of egg white if one wants a total vegetarian deal.
Another chutney that works well with samosas is the tangy sweet tamarind chutney.
I look forward to your simple yet appealing food posts.
Can’t wait to try this recipe Rasa, thanks for showing how it’s done x
Another yummy recipe from you, this time its our traditional samosa. Love this simple and easy recipe. Looking forward for more recipes in future. Thank you.
Thanks Mobasir. I am glad you like my recipe.
My son enjoys Indian food so I decided to try a meal of samosa’s and chicken tiki masala. I used this recipe and the samosa’s were DELICIOUS! I was surprised at how so few ingredients could taste SO good together! I made exactly as described only I used egg roll wrappers and I painted with oil and baked at 500 degrees. they were equally as crispy as if i had deep fried. amazing. Thank you!
Thanks for the modification advice. Trying this!
I just wanted to say thank you…. I’ve made this recipe for samosas about 5 times now. So very good for such a small amount of ingredients! I don’t have the budget to buy some of the ingredients that the more complex samosa recipes call for so this works great! I use potatoes out of my garden and sometimes I use egg roll wrappers if spring roll ones aren’t available and it works just fine, they a just a little more substantial crust-wise. I watched YouTube videos on how to fold up the samosas at first, as it was very tricky!
Hi Tara, thanks so much for trying my samosa recipe. It’s very yummy!
This recipe is fantastic, simple and just delicious. Using the spring roll wrappers to save time etc is genius. The samosas I made were super crispy and tasty!
Hi Shan, thanks for trying my Samosa recipe. I am so happy you love them. Please try out more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I love samosas but I have surprisingly never made them myself before. If the recipe is this easy and delicious as you make it look – I definitely need to make them!
Looks good! Do you buy the small square spring roll wrapper for this or the large one?
The big ones.